A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Chlorine 0ppm. Operator set up triple sink sanitizing - chlorine 100ppm. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored over vegetables in sushi prep area. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 rodent droppings on bag-in-box rack, 8 rodent droppings in pan on floor alongside reach in freezer - back storage room. Back storage room is separate from kitchen with its own entrance in back and contains freezers with food storage, ice machine and dry goods. Operator immediately removed the rodent droppings and began cleaning the storage room. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
PIC - Jovanni Mahinay. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator filled out TPHC form during inspection. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.